Frosted Tiramisu Bundt Cake for #BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. 

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. We take turns hosting each month and choosing the theme/ingredient. This month Patricia from Patyco Candybar suggested we bake Bundt cakes inspired by Italian desserts!

I can't help but think of Tiramisu when I think of Italian desserts - it has long been a favorite in my household; one of the first multi-step, challenging dishes I ever attempted in my kitchen was a homemade tiramisu - and it was delicious! You can't beat those creamy layers with the espresso soaked ladyfingers... it's just perfection!

This is a lovely cake with a perfect coffee "punch"! Layered into the white cake base, it is definitely reminiscent of tiramisu. You get a touch of the mascarpone flavor in the frosting, and the coffee / espresso really shines through in the cake itself. If you're lucky, you'll get actual layers when you bake up your cake - mine all sort of blended together during baking - but who am I to complain? It tasted delicious and disappeared in no time flat at my house!

See all of our Italian Inspired bundt cakes this month:

Babà Napoletano al Rum Bundtlettes from Food Lust People Love

Frosted Tiramisu Bundt Cake from Making Miracles

Tiramisu Cake from A Day in the Life on the Farm

Torta al Limoncello With Homemade Limoncello from Sneha's Recipe

Torta Caprese al Limoncino from Patyco Candybar

Spumoni Bundt Cake from Palatable Pastime

Frosted Tiramisu Bundt Cake

Ingredients
3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
1/4 cup very strong coffee
1 0.9-oz packet instant espresso
1/4 cup Kahlua

Chocolate Mascarpone Frosting
1/4 cup butter, room temperature
4-oz mascarpone cheese, room temperature
1 TBS cocoa powder
1 tsp Kahlua or coffee
1 - 2 cups confectioners sugar

Directions

1. Preheat the oven to 325 degrees. Spray a large bundt pan with nonstick baking or cooking spray.
2. Combine dry ingredients in a medium bowl: flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer, whip the softened butter and sugar together until light and creamy. Add the eggs in, one at a time, blending well between each addition and scraping down the sides as needed. Add in the vanilla extract and blend.
4. Add about 1/3 of the dry ingredients into the butter / sugar mixture followed by 1/3 of the milk - blending on low speed; repeat until all dry ingredients and milk are added and batter is evenly combined.
5. Remove 1 cup of the batter to one small bowl, and another 1 cup of batter to another small bowl. Add the strong coffee and instant espresso to one of the bowls, and the kahlua to the other bowl. Blend each bowl to incorporate the addition of the coffee and kahlua. 
6. Pour half of the plain batter into the prepared bundt pan, followed carefully by the bowl with the kahula infused batter (pour slowly into the middle of the plain batter. Gently pour remaining plain batter over the top, and then add the coffee infused batter as the final layer.
7. Bake in the preheated oven for 55-60 minutes, until a toothpick or skewer inserted into the center comes out clean. 
8. Cool 15-20 minutes in the pan before carefully inverting to complete cooling directly on a cooling rack.
9. When cake has completely cooled you can prepare the frosting.
10. To prepare the frosting: blend the softened butter and mascarpone cheese in the bowl of a stand mixer until well combined and smooth. Turn mixer off and add in the sifted cocoa powder and powdered sugar. Turn speed up slowly to allow powdered ingredients to incorporate into the butter mixture; pour in the kahlua or coffee and blend just until light and creamy - don't over whip.
11. Scrape frosting into a piping bag, or ziploc, with just the tip snipped off and drizzle frosting back and forth over the cake as desired.

Recipe from Baking Bites